Photograph 1 of 4
Other flavours
What's inside
Everything that goes in, by weight
Per batch
- Fine rava (suji)
- Sugar
- Curd, milk, ghee or oil
- Green elaichi
- Baking powder
Allergens. Wheat (rava), milk.
- Rava (semolina) carries more protein than maida and releases its energy more slowly.
- Lighter and lower in fat than a creamed butter cake — this one leans on curd and milk.
- Elaichi in the crumb, the traditional digestive that makes it a tea cake.
How we bake it
Rava is soaked briefly in the wet mix so the grain softens.
Elaichi goes in with the sugar.
Baked the Iyengar bakery way — grainy, fragrant, light.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 5 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the cake eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 5 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 2 days for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat (rava), milk. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
